Coleslaw is a favorite at cookouts, barbecues, and picnics. All these wonderful outdoor activities are popular for Memorial Day, July 4, and Labor Day, or just about any time during the warmer months when everyone wants to be enjoying the sunshine.
This coleslaw recipe is a nice change from traditional slaw. Instead of a heavy mayonnaise dressing, it uses a light oil and vinegar dressing – but it has a kick. This coleslaw contains jalapeno peppers! Increase or decrease the amount of peppers you use to suit your own taste.
Holle’s Jalapeno Coleslaw recipe
What you’ll need:
- 1/3 cup white vinegar
- 3 tablespoons white sugar
- 1 tablespoon brown sugar
- 2 tablespoons chopped jalapeno
- 3 tablespoons olive oil
- 16-ounce bag slaw mix
- 1/3 cup grated carrots
- 2 tablespoons chopped green onions
- Salt and pepper, to taste
Directions: Combine vinegar, both sugars, and jalapeno. Microwave until sugar has dissolved and peppers have begun to soften. Cool slightly and stir in oil.
Place slaw mix, carrots, and onions in a large bowl and cover with vinegar mixture. Add salt and pepper and toss.
Cover and refrigerate for at least an hour. Toss again before serving.